Ultimate Chocolate Raspberry Brownies Recipe – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Raspberry Brownies Recipe – Easy Bake

Hey everyone! If you’re anything like me, a good brownie is a serious comfort. And these aren’t just any brownies – these are Ultimate Chocolate Raspberry Brownies. They’re fudgy, intensely chocolatey, and bursting with the bright, tartness of fresh raspberries. I first made these for a friend’s birthday, and they were gone in minutes! I’m so excited to share this easy bake with you.

Why You’ll Love This Recipe

Let’s be real, who can resist a warm, gooey brownie? These are extra special because the raspberries cut through the richness of the chocolate beautifully. Plus, they’re surprisingly simple to make, even if you’re not a seasoned baker. They’re perfect for a weeknight treat, a weekend baking project, or even a little something special for a loved one. And with just 10 minutes of prep time and 30 minutes in the oven, they fit easily into a busy schedule! These brownies serve 9 happy people.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 11 oz (approx. 312g) milk chocolate chips
• 1 cup (approx. 145g) fresh raspberries
• ½ cup (113g) butter
• 1 cup (120g) all-purpose flour
• ½ teaspoon (2.5ml) baking powder
• 1 pinch salt
• 4 eggs
• 1 cup (200g) sugar

Ingredient Notes

Let’s talk ingredients for a moment! A few little things can make a big difference.

• Chocolate Chips: Don’t skimp on the chocolate! Using good quality milk chocolate chips really elevates the flavor. I love using a brand with a higher cocoa percentage for a more intense chocolate experience.
• Raspberries: Fresh raspberries are best here – their delicate flavor and texture really shine. If you absolutely have to use frozen, don’t thaw them first, and be prepared for a little more color bleed into the batter.
• Butter: The butter is key to that fudgy texture we all crave. Make sure it’s melted but not hot when you add it to the mix. Letting it cool slightly prevents it from cooking the eggs.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper – this makes removing the brownies so much easier. Trust me!
2. In a mixing bowl, whisk together the eggs and sugar until they’re nicely combined. Then, pour in the melted butter and melted chocolate, and whisk until everything is smooth and glossy.
3. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
4. Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix – we want a smooth batter, but overmixing can lead to tough brownies.
5. Pour the batter into your prepared pan. Then, arrange the fresh raspberries evenly over the top. Isn’t it pretty already?
6. Bake for 25-30 minutes. You’ll know they’re ready when the top is dry with a lovely crackly texture, and the center is set but still slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs attached.
7. Let the brownies cool completely in the pan before slicing into squares. This is the hardest part, I know! But it’s worth the wait.

Expert Tips

Want to take your brownies to the next level? Here are a few of my go-to tricks:

• Preventing Dry Brownies: Don’t overbake! Seriously, start checking at 25 minutes.
• Achieving a Crackly Top: That beautiful crackly top comes from the right baking time and a slightly higher oven temperature.
• Raspberries Sinking: A little sinking is normal, but to minimize it, gently press the raspberries into the batter. You can also lightly dust them with flour before adding them.

Variations

Brownies are a blank canvas for creativity! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: For a little kick, add a pinch of cayenne pepper to the batter. My friend Sarah swears by this!
• Festival Adaptations: These are perfect for Valentine’s Day (use pink sprinkles!) or Mother’s Day (add edible flowers!).

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar never hurts either! They also pair beautifully with a cup of hot coffee or a glass of cold milk.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then in foil.

FAQs

Got questions? I’ve got answers!

(1) Can I use dark chocolate chips instead of milk chocolate?

Absolutely! Dark chocolate will give the brownies a richer, more intense flavor. Feel free to experiment with different types of chocolate.

(2) Can I make these brownies ahead of time?

Yes, you can! You can bake them a day or two in advance and store them in an airtight container.

(3) What’s the best way to ensure the raspberries don’t sink to the bottom?

Gently pressing them into the batter and lightly dusting them with flour helps.

(4) Can I freeze these brownies?

Definitely! Wrap them tightly and freeze for up to 2 months.

(5) How do I know when the brownies are perfectly baked – fudgy vs. cakey?

A toothpick inserted into the center should come out with a few moist crumbs for fudgy brownies. For cakey brownies, the toothpick should come out clean.

Enjoy baking (and eating!) these delicious chocolate raspberry brownies. Let me know how they turn out in the comments below!